Definitions for creamkrim
Random House Webster's College Dictionary
the fatty part of milk that rises to the surface when the liquid is allowed to stand and is not homogenized.
a soft solid or thick liquid containing medicaments or other specific ingredients, applied externally for a prophylactic, therapeutic, or cosmetic purpose.
a purée containing cream or milk:
cream of tomato soup.
any of various foods made with cream or milk or having the thick, smooth consistency of cream:
a soft-centered confection of fondant or fudge coated with chocolate.
the best part of anything.
a yellowish white.
(v.i.)to form cream.
to froth; foam.
(v.t.)to work (butter and sugar, etc.) to a smooth, creamy mass.
to prepare with cream, milk, or a cream sauce:
to allow (milk) to form cream.
to remove the cream from (milk); skim.
to take the best part of.
to use a cosmetic cream on.
to add cream to (tea, coffee, etc.).
Slang. to beat up; thrash. to win decisively over.
Category: Status (usage)
(adj.)of the color cream; cream-colored.
Origin of cream:
1300–50; ME creme < AF, OF cresme < LL chrīsmachrism
the best people or things in a group
"the cream of England's young men were killed in the Great War"
the part of milk containing the butterfat
cream, ointment, emollient(verb)
toiletry consisting of any of various substances in the form of a thick liquid that have a soothing and moisturizing effect when applied to the skin
make creamy by beating
"Cream the butter"
cream, bat, clobber, drub, thrash, lick(verb)
beat thoroughly and conclusively in a competition or fight
"We licked the other team on Sunday!"
put on cream, as on one's face or body
"She creams her face every night"
skim, skim off, cream off, cream(verb)
remove from the surface
"skim cream from the surface of milk"
add cream to one's coffee, for example
Kernerman English Learner's Dictionary
a thick substance to make skin smooth or to heal it
face cream; wrinkle creams
a thick white liquid taken from milk
coffee with cream and sugar
a yellowish-white color
***The walls were cream.
The butterfat/milkfat part of milk which rises to the top; this part when separated from the remainder.
Take 100 ml of cream and 50 grams of sugar uE00015073uE001
Frosting, custard, creamer or another substance similar to the oily part of milk or to whipped cream.
The best part of something.
The cream of the crop.
A viscous aqueous oil/fat emulsion with a medicament added, used to apply that medicament to the skin. (compare with ointment)
You look really sunburnt; you should apply some cream.
The chrism or consecrated oil used in anointing ceremonies.
To puree, to blend with a liquifying process.
Cream the vegetables with the olive oil, flour, salt and water mixture.
To turn into a yellowish white colour; to give something the color of cream.
To obliterate, to defeat decisively.
We creamed the opposing team!
To ejaculate .
Cream-coloured; having a yellowish white colour.
Origin: creime, creme, from creme, cresme (compare crème), blend of chrisma 'ointment' (from χρῖσμα 'unguent'), and cramum 'skim', from *crama (compare cramen 'scab, skin', crammen), from (s)krama- (compare screm 'surface, skin', Dutch schram 'abrasion', kramas 'scurf'). Replaced ream.
the rich, oily, and yellowish part of milk, which, when the milk stands unagitated, rises, and collects on the surface. It is the part of milk from which butter is obtained
the part of any liquor that rises, and collects on the surface
a delicacy of several kinds prepared for the table from cream, etc., or so as to resemble cream
a cosmetic; a creamlike medicinal preparation
the best or choicest part of a thing; the quintessence; as, the cream of a jest or story; the cream of a collection of books or pictures
to skim, or take off by skimming, as cream
to take off the best or choicest part of
to furnish with, or as with, cream
to form or become covered with cream; to become thick like cream; to assume the appearance of cream; hence, to grow stiff or formal; to mantle
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". They are also used in variety of food product. Cream produced by cattle grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white color, cream. Cream from goat's milk, or from cows fed indoors on grain or grain-based pellets, is white.
Translations for cream
Kernerman English Multilingual Dictionary
the yellowish-white oily substance that forms on the top of milk, and from which butter and cheese are made.
- nataPortuguese (BR)
- der Rahm, die SahneGerman
- καϊμάκι, πέτσαGreek
- मलाई, सर्वोत्म अंश, सारHindi
- crema, pannaItalian
- grietinėlė, grietinėLithuanian
- kaymak, kremaTurkish
- 鮮奶油Chinese (Trad.)
- ملائى، بالائىUrdu
- 奶油Chinese (Simp.)
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